Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries - Yay! For Food

Ingredients

• 1 ½ lb. butternut squash, peeled and cut into 1-inch chunks
• 1 lb. Brussels sprouts, rinsed, ends trimmed, bruised outer leaves removed, and cut lengthwise
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• ½ cup dried cherries
• ½ cup pecans
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup